Cinnamon Raisin Artisan Swirl Bread
Why does dairy have to be in everything?!
If you’ve ever had this thought, you’re in the right place!
I’ve been noticing more difficulty finding commercial dairy-free bread, including specialty breads like cinnamon raisin bread.
Hypothesis 1: We can make cinnamon raisin bread without any dairy!
Hypothesis 2: Dare I… but it might taste even better than anything from the grocery store bread aisle.
Method
Recipe Source:
Perfect Cinnamon Raisin Swirl Artisan Bread from Ambitious Kitchen
Dairy-Free Modifications:
Substitute the butter with a dairy-free margarine or butter substitute.
I used Imperial brand unsalted margarine sticks, and added in a sprinkle of salt.
The recipe also specifies “milk of choice” in the ingredient list, already suggesting flexibility in this recipe for different milks or plant-based beverages. I used original almond milk from the brand bettergoods from Walmart.
Procedures:
Warm the wet ingredients, add dry (including raisins) to the wet, and mix to a shaggy, slightly sticky dough.
Dry ingredients - adding the raisins to the dry ingredients seems to help the raisins be spread and suspended evenly throughout the dough
After the dough rises, you’ll stretch it out, and sprinkle brown sugar and cinnamon. Then follow the guidance for a series of stretches and folds to create layers or “swirls”!
After it rises again, you’re ready to bake!
Finally, practice your patience, let it cool, and enjoy.
Results
Can you smell a picture?
If you can’t, let me tell you, this bread baking made our home smell heavenly.
The texture and flavor of this bread was LEAGUES better than anything you can buy from the shelves of the grocery store.
Discussion
These bread came out tender, with the right amount of chew, and a strong but not overpowering cinnamon taste.
As one of my reviewers put it, “I can’t go back to store bought now.” My primary reviewer just ate it all happily. My littlest reviewer happily ate quite a few bites without raisins.
Allergen statement:
With my modifications, this recipe can be made free of dairy. It is egg free as well, so with my dairy modifications it can also be fully vegan. If you’re nut-free, choose a nut-free plant milk like soy or oat (this one is a favorite), and ensure that your butter substitute is also nut-free, such as Imperial brand margarine (used above), or Country Crock Plant Butter made with olive oil.
Future directions:
This bread is absolutely at it’s best fresh out of the oven (and mostly cooled), maybe with a pat of margarine or dairy-free cream cheese. It’s also heavenly the next day, lightly toasted, but also holds up as is. If you have any leftovers, it would taste divine as French toast or a bread pudding! But I doubt that will be the case. Perhaps make a double batch?